Purple Potato Frittata

I hadn’t ever had a purple potato until just a few years ago. They are common in Latin America and come in several varieties. The Merc, my local coop, regularly has Peruvian purple potatoes, which have both purple skin and flesh. They are similar in nutritional value to the more common Russet, but have higher antioxidant levels.

One Sunday morning, I didn’t have much on hand besides purple potatoes, some red onion, and eggs, so I threw together this hearty breakfast (or more like brunch, I mean, we did have cocktails and it was noon). I gave my cast iron skillet to my mom, so I cooked this on the stove before broiling rather than baking it completely, which would have made it more like Spanish tortilla.

I roasted the potatoes in the oven. This step can be done ahead of time if you want to throw together a quick breakfast.

I used a combination of mozzarella and Parmesan cheese, but it would also be delicious with goat cheese. Though I made this for brunch, it’s just as good for dinner with a light salad or some steamed asparagus. What you can’t skip out on is the raspberry and pomegranate champagne cocktail, which is a great twist on a more traditional mimosa.